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Japanese cotton cheesecake


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Ingredients

Japanese cotton cheesecake

  • 3 --- egg white
  • 40 g sugar
  • 35 g Butter
  • 160 g cream cheese
  • 60 g Milk
  • 3 --- egg yolk
  • 35 g Self Raising Flour
  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Meringue (Please do preparation step at the bottom first)
  1. 1. In a clean dry (make sure no oil and liquid), attach butterfly.
    2. Whip egg white and a tsp of vinegar at speed 3, 4 minutes or until achieving a soft peak. During the whipping, add sugar spoon by spoon along the way.
    3. Remove from and leave aside.
  2. Batter
  3. 1. Add butter, cheese, egg yolk and milk into . 60c speed 4 for 2 mins.
    2. Sieve self raising flour into . Speed 4 for 1 min. Might need to scrap down flour on the side once.
  4. Mixing
  5. 1. Add meringue in 3 portions into batter. Stir gently and avoid over mixing.
    2. Pour mixture into mold and bath bake for 60 mins.
    3. Finally, broil at 180c for 2 mins.
  6. Preparation
  7. 1. Preheat oven at 120c and line baking mold with baking paper.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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